Moroccan Quinoa One-Pot

655 g

I love deep spices and powerful flavours and moroccan tagines are one of my favourites – however they can be a bit long-winded and fiddly so I have created this quick Quinoa One-Pot dish to give a warming and hearty punch to your dinner. It also is amazing cold the next day and works as a meal on it’s own or alongside meat.
I know it looks like quite a lot of ingredients on the list – and you may well have to buy a few for the cupboard – but once you have them you can knock this up at the drop of a hat!

Lauren BarberLaurenBarber

Duration:PT35M

Servings:4

Ingredients:

1 cup quinoa

1 carrot

Half an onion

Half a large chilli

Half an aubergine

3 tsp Ras El Hanout

A large bunch (about a handful's worth) of coriander

1 vegetable stock cube mixed with 2 cups of boiling water

1 tsp coconut oil

1 tin of chickpeas

1 tin of chopped tomatoes

A pack of green beans that have had their ends chopped off

2 tbsp goji berries

Salt and pepper to season

wo big handfuls of fresh raw spinach

Instructions:

On a medium heat, fry off the chopped onions, chilli and coriander stalks in some coconut oil until they are soft but not burnt.

Add in the aubergines and the Ras El Hanout and mix well until all the ingredients are coated with the spice and oil.

Add the rinsed quinoa and stir for a few minutes until all the grains are coated.

Pour in the chopped tomatoes (swill out the tin with a bit of water to make sure you use it all!), add the stock and cover with a lid to simmer.

Keep the heat low enough to prevent boiling but high enough to simmer and after 10 minutes add in the green beans, carrots, chick peas, and gojis before simmering for another 10 minutes - until the quinoa is light and fluffy. You may need to add a little extra water if it looks a little dry so keep checking throughout.

Add salt and pepper to season.

Serve on a bed of raw spinach (which will wilt with the heat of the dish) and sprinkle fresh coriander leaves over the top.